Bresaola: Bresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top (inside) round, and is lean and tender, with a sweet, m
usty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.
Ingredients (makes 1 Kg):
- 1 kg topside beef, excess fat trimmed
- 7 juniper berries
- 2 bay leaves
- 3 garlic cloves
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 2 tbsp olive oil
- 3 liters red wine (can be good cooking wine, such as claret)
- 4 tbsp sea salt flakes
- Cut the beef into long strips of about 8–10 cm, to form a long rectangular shape.
- In a metal bowl, combine the juniper berries, bay leaves, garlic, thyme, rosemary and olive oil.
- Place the beef into the bowl and rub the mixture all over.
- Place the beef and remaining mixture in a bucket.
- Cover with red wine and place a plate over the top to submerge the beef completely. (The oil will float to the top and act as a seal.)
- Refrigerate for 2 weeks.
- Take the beef out and rub the sea salt all over it.
- Wrap the beef in muslin and tie with string.
- Hang the beef in a cool, well-ventilated area for about 2 weeks at 14°C. (If you live in a hotter climate, put the beef in a fridge and allow a little longer for the curing process – up to 4 weeks.)
- Unwrap the bresaola and thinly slice.
- Serve with good-quality olive oil.
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